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Susanna Foo Chinese Cuisine: The Fabulous Flavors and Innovative Recipes of North America's Finest Chinese Cook [Paperback]

Susanna Foo
4.6 out of 5 stars  See all reviews (10 customer reviews)
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Book Description

Sept. 24 2002
Susanna Foo has been consistently acclaimed for her stunning interpretations of Chinese food and hailed as one of America’s best chefs by publications as diverse as Esquire, Food & Wine, and USA Today. In this book, she shares the revolutionary recipes that established her reputation, from Crab Sui Mei with Red Bell Pepper Sauce to Soy-Braised Cornish Hens. Each one relies on straightforward preparation and easily available ingredients, illustrating Foo’s belief that good Chinese food is every bit as easy to prepare as Italian food and relies on the same principles of simplicity and freshness.

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From Amazon

While Susanna Foo claims to be "North America's Finest Chinese Cook" on the cover of her cookbook, The Zagat Restaurant Guide gives this claim some support by consistently listing Susanna Foo's as one of the best restaurants in Philadelphia. Foo is known for both the fine quality of her cooking and for her eclectic approach; recipes in her book, Susanna Foo Chinese Cuisine, demonstrate why this is so--imagine Pineapple Salsa, to be served with dim sum, and Grilled Tuna with Jalapeño Pepper Puree. Even traditional recipes such as black bean sauce are presented according to Foo's taste. Information about techniques and ingredients can be exceptionally interesting, and Foo's personal reminiscences, which are scattered through the book, add to the pleasure of reading. --This text refers to an out of print or unavailable edition of this title.

From Publishers Weekly

Highly regarded owner/chef of the Philadelphia restaurant Susanna's, the author claims a unique culinary development, from a childhood in Inner Mongolia to her education in Taiwan in eight regional Chinese cuisines and finally to training at the Culinary Institute of America, where she learned to incorporate ingredients like portobello mushrooms and extra virgin olive oil into her repertoire. The recipes?for which "freshness, simplicity, and the preservation of the uniqueness of each ingredient" is always the aim?are organized by course (Soups; Desserts) and ingredients (Vegetables; Fish and Seafood) and preceded by helpful, anecdotal introductions. Opening with "Dim Sum and Other Small Delights," Foo offers meticulous instructions on the surprisingly simple preparation of Chinese dumplings. Innovative, less expected recipes are found throughout, e.g., Jade Green Fried Rice with Crabmeat, which gains its rich color from shredded, diced spinach. Entrees are dazzling and streamlined: Prawns with Poached Pears and Curry Sauce features shrimp marinated in vodka and egg whites with a subtly flavored curry sauce that can be used in a variety of dishes. Sidebars on everything from taro root to lotus describe each ingredient and detail its uses and cultural history. For both novices and aficionados, this is a splendid invitation to make Chinese food at home. Homestyle Book Club selection; author tour.
Copyright 1995 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

Customer Reviews

4.6 out of 5 stars
4.6 out of 5 stars
Most helpful customer reviews
5.0 out of 5 stars Great intro to Chinese cooking Dec 5 2003
Format:Paperback
I bought this book to fill in a gap in my cookbook collection--I had none about Chinese cooking. It was a pleasant surprise to find that many of Susanna Foo's recipes have become standby's at home, for everyday cooking and for special dinners. As others have written, the recipes fuse chinese and french cooking techniques. Although there are occasionally difficult-to-find ingredients, more often than not the author provides substitutes. Favorites are the soy-braised cornish hens (so easy and so flavorful) and the tea-smoked cornish hens. There are plenty of seafood dishes, most served with delectable sauces that could be easily transplanted to poultry or pork dishes.
The writing style is engaging, with reminiscences of dishes the author ate or prepared as a childhood. I love this book !
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5.0 out of 5 stars Fusion plus Tradition Oct. 23 2001
By A Customer
Format:Hardcover
So many of my childhood favorites are in this book, which I thought could only be bought and never made by me. Having been to her restaurant several times and college in Philadelphia, I was given her cook book as a present. Being known for fusion cooking, due to her culinary training, I was so suprised at how many traditional chinese recipes are in her book like marbled tea eggs, hot and sour soup, dumplings, various pancakes and really good instructions and diagrams on how to roll the dough, wrap the dumplings, etc. Hats off to Susanna Foo for compiling such a good cook book with interesting antedotes regarding how the various foods invoke her childhood memories, making it an interesting read as well.
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5.0 out of 5 stars Fusion plus Tradition Oct. 23 2001
Format:Hardcover
So many of my childhood favorites are in this book, which I thought could only be bought and never made by me. Having been to her restaurant several times and college in Philadelphia, I was given her cook book as a present. Being known for fusion cooking, due to her culinary training, I was so suprised at how many traditional chinese recipes are in her book like marbled tea eggs, hot and sour soup, dumplings, various pancakes and really good instructions and diagrams on how to roll the dough, wrap the dumplings, etc. Hats off to Susanna Foo for compiling such a good cook book with interesting antedotes regarding how the various foods invoke her childhood memories, making it an interesting read as well.
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5.0 out of 5 stars The only chineese cookbook to own and use Jan. 29 2001
Format:Hardcover
I love to eat Chinese food, but don't cook it, that is, until I got this cookbook. Great intro which you have to read to find how she got to Philly and melded Chinese cuisine with French especially.
Recipes are unique, light with usually one or two unusual items which nowadays are easily found. Great helps such as what to buy, how to use them, etc.
Try as an appetizer "One-hundred-corner crab cakes" or "orange Beef with sun-dried tomatoes" (mouthwatering stuff, this is.) Especially representative is an usual fare which has wowed my guests, "Steamed Crabmeat souffle."
This is a delight of a cookbook, to cook, serve and eat!
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Format:Hardcover
We bought this book after eating at Susannah Foo's restaurant in Philadelphia. I loved the subtle flavors and lightness of the meal, unlike any other oriental meal eaten. Her cookbooks encourages the use of some interesting although sometimes tough to find ingredients, but most of the recipes are memorable and fairly easy to prepare. Foo is a real innovator. I like this book much better than Barbara Tropp's book, as one does not have to spend three weeks preparing eighteen sauces for each dish in order to end up with some wonderful flavors.
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